Search

Well we seem to have been the only part of the country that hasn’t had brilliant blue sky’s and sunshine this Easter Weekend.

A few sneaky rays have made it through but mostly it’s been very grey indeed.

Saturday Mr S met up with a friend, so I took this opportunity to bake Gluten Free Hot Cross Buns.

This is the first time I’ve made a gluten free bake with yeast. So it was always going to be hit and miss as it’s a learning curve.
Generally I never have issues converting non gluten free recipes to gluten free, but with baking I know more about the why’s & how’s. With yeast baking I don’t really. I know what yeast is the principles but not visibly what a mixture is doing.

I took Paul Hollywood’s Hot Cross Bun Recipe on the Good Food Website. As I’ve seen lots of people have success with this and then I altered it to Gluten Free & to taste.
I have a real dislike of peel so I didn’t add any and I didn’t have an apple. But instead I soaked my sultanas in apple juice.

The realisation I had no icing bag, so the use of a food bag to add some very ‘rustic’ looking crosses.

Baking for 20minutes.
Glazing with apricot jam.

Then Eating !!!

So verdict. Well these honestly were not the biggest success. I think in hinds site I didn’t add enough liquid; with my gluten free bakes I always add a little more liquid and as the mixture was sticky I didn’t. Secondly, I think at the final shape and prove stage I over handled them, I think I would have had a much better rise and texture if I hadn’t.

But they were edible and we enjoyed them Easter Morning for breakfast.

I would be interested in anyone else’s tips who has made gluten free hot cross buns.